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Sunday, May 23, 2010

Tuna Pasta Casserole

One important keypoint in cooking is the mise en place, making sure that all the necessary ingredients and equipments are available. Last year, I attempted to make a seafood pasta casserole, and it ended to be a simple pasta casserole with vegetables as I thought I had some canned crab meat and tuna. This time, I made the casserole better and tastier with cheese gratin.

2 comments:

As a kid I abhorred my mother's "Tuna Casserole", but today I love it. I make it pretty much the way she did all those years ago. I even get the cheap plain potato chips to crunch up and use as a topper. The one small change I do make - I get the more expensive large chuck white tuna.